Boil potatoes: In a medium pot, cover potatoes with water (1 inch above), add 1 Tbsp salt, and boil until fork-tender (about 10 mins). Drain, mash in a bowl, and set aside.
Sauté veggies: In a 12" nonstick pan, melt bacon fat or butter over medium-high heat. Sauté cabbage and green onions for 5 mins until soft. Add potatoes, 1/4 tsp kosher salt, pepper, and butter. Stir, then add smoked gouda. Transfer to a bowl.
Warm tortillas: Dampen paper towels and microwave 2 tortillas at a time for 20-30 seconds. Lay on a cutting board.
Fill tortillas: Spoon potato mix in center of each tortilla, roll tightly, secure with toothpick if needed.
Make sauce: Heat enchilada sauce, adding Pinche Gringo rub and smoked paprika, in a small saucepan.
Fry taquitos: Heat 1-1 1/2 inches of neutral oil in cast iron skillet. Fry taquitos for about 3 mins each side or until golden. Remove toothpicks and drain on paper towels.
Serve: Plate taquitos, drizzle with enchilada sauce, and use extra as dip.